Can someone give me a hand with the timing for a roast dinner, please...

(15 Posts)
notnowbernard Thu 29-Nov-12 19:22:26

Ashamed to say I've never cooked a roast before blush

I've prepped all the veg etc but DP is running late (he would normally cook it) so I need to start it or it will get too late

Apparently by the weight of the pork I have it should be 20-30m in a "really hot oven" (DP instruction)

If I put meat in at 8pm when should I be doing everything else?

Spuds, carrot and swede to be mashed, beetroot to be done in oven and kale

God how pathetic I am!

notnowbernard Thu 29-Nov-12 19:30:36

<begs for help>

notnowbernard Thu 29-Nov-12 19:42:35

Ok, will talk myself through this

Put spuds on to boil in 5 mins
Meat in at 8
Put beetroot in soon as I know this takes a while
Put carrots and swede on at 8

I know I will get hideously stuck at gravy stage but hopefully DP will be home by then or someone will bother to answer wink

chocolatespiders Thu 29-Nov-12 19:45:54

Is that really how long pork takes to cook thought it would be longer? I have never cooked it though

notnowbernard Thu 29-Nov-12 19:48:17

I have absolutely no idea about cooking times for lumps of meat blush

It's 350g. DP's foodie colleague told him that time, apparently

awaits food poisoning

TheMysteryCat Thu 29-Nov-12 19:58:18

Boil potatoes for 15 mins then into the oven at the same time as the meat.

Beet root in straight away. After 20 mins of meat cooking, boil the swede and carrots.

5 mins before everything else comes out of the oven boil the kale. Leave it boiling while you finish the rest and serve last.

Don't forget the gravy!

I always turn my potatoes and add salt, pepper and a dust of flour.

TheMysteryCat Thu 29-Nov-12 20:00:04

For the gravy- meat juice, a bit if gravy powder, dash of cider, herbs, and some fried onions and mushr

TheMysteryCat Thu 29-Nov-12 20:00:18

Mushrooms! With

TheMysteryCat Thu 29-Nov-12 20:01:03

Excellent!

... With poss a little garlic! May need a little cornflour to thicken

notnowbernard Thu 29-Nov-12 20:02:02

mysterycat thankyou!

I am stumped re the gravy

DP does it (I don't know how - I know he uses the meat juices etc - it's a from scratch gravy and is always lovely)

notnowbernard Thu 29-Nov-12 20:02:55

x-post

Your gravy sounds lush

notnowbernard Thu 29-Nov-12 20:04:47

what do I cook pots in?

Got no goose fat or similar

TheMysteryCat Thu 29-Nov-12 20:06:19

Thanks. Sorry the post was all broken up. If you don't have cider, you could use white wine or apple juice.

You can get it going when the meat is nearly done. It shouldn't take too long and sieve it if it gets lumpy!

TheMysteryCat Thu 29-Nov-12 20:07:23

Vegetable or olive oil is absolutely fine. You could always cook them in with the meat, but they will be quite fatty with the pork.

notnowbernard Thu 29-Nov-12 20:11:14

thanks so much! smile

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